Recipes

2 fresh whole rabbits
1 lb. carrots (medium dice)
1 lb. Spanish onion (peeled and medium dice)
1 lb. celery (medium dice)
1 lb. fresh roma tomatoes (medium dice)
1/4 cup peeled crushed garlic
Salt and pepper (season to taste)
Herbs de Provence (season to taste)
1/2 t. whole cloves
1/2 t. whole star anise
1/2 t. whole juniper berries
1/2 gallon chicken broth stock
1/2 c olive oil
1/2 bottle of good white wine

Quarter your two rabbits and season with salt and pepper, and Herbs de Provence. Brown all sides of the rabbit quarters in a skillet and place the pieces in a roasting pan.
Add the vegetables and tomatoes along with the dried spices to the roasting pan with the rabbit quarters.
Deglaze the skillet with the white wine and chicken stock and bring to a boil. With everything added to the roasting pan, cover the pan and braise the ingredients in the oven at 325° for 2 hours (or until the meat is tender to a fork).
When the meat is tender, pick the meat off the bones and discard the bones.
Put the deboned meat, the vegetables and broth into a pot and bring to a simmer, Check the seasoning and re-season if necessary.
Serve your dish over fresh pasta or any starch you like.
Serves 4.